Creamy Carrot & Orange Soup

With the snow this morning I decided to make a huge batch of soup for everybody, even homer had some!

Super easy to make and so healthy for all the family, gorgeous served up with some McCambridge bread with a skim of real Kerrygold butter seasoned with Maldron salt and pepper (if you want to leave out the spuds)

What you need:

•1 tbsp. coconut oil

•1 onion, chopped

•2 garlic cloves, crushed

•4 cups (600g) carrots, chopped

•1 tbsp. ground cumin

•1 red chili, deseeded and chopped

•7 oz. (200g) baby new potatoes, halved

•4 ¼ cups (1 litre) vegetable stock

•3 oranges, zest & juice

•4 tbsp. coconut creamchili flakes, to serve

What to do:

Heat the coconut oil in a large saucepan; add the onion, garlic, carrots, cumin and red chili. Sauté for 10 minutes covered with a lid. 

Now add the new potatoes, pour over the vegetable stock, cover, and leave to simmer for 15 minutes until vegetables are tender.

Next stir in the orange zest and juice through the soup then, using a stick blender or food processor, blend until smooth and creamy. Return to the pan and heat slightly if necessary.

Divide the soup between four bowls and add a tablespoon of coconut cream in each. Season with pepper and chili flakes.


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